The objective of this work was to know the deterioration of fats employed in deep frying of «french fries» potatoes at restaurant and food shop sector in Santiago (Chile), before the recent Chilean legislation became ...

Algae is an emerging source of vegetable oil. In this study, a comparative assessment of algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried for four consecutive days in each of ...

Differential scanning calorimetry (DSC) was used to determine the oil uptake of commercial frozen par-fried potatoes after frying at 180 degrees C in colza/soybean oil. The enthalpy and temperature range of the crystallization ...

The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible ...